These soft & chewy pumpkin cookies are perfectly chewy and packed with warm spices—my go-to easy pumpkin cookie recipe for cozy fall baking. They taste just like autumn, making them the best pumpkin cookie recipe for Thanksgiving dessert ideas or any time you crave homemade pumpkin cookies. These sweet, spiced pumpkin cookies are a must-make for anyone who loves pumpkin dessert recipes.
INGREDIENTS YOU’LL NEED
- ½ cup unsalted butter (one stick), melted – I melt the butter so it mixes smoothly and keeps the cookies soft and chewy.
- ½ cup pure pumpkin puree – This gives the cookies that classic pumpkin flavor and adds natural moisture.
- ½ cup packed brown sugar – I love how brown sugar makes the cookies extra soft with a rich, caramel-like sweetness.
- ½ cup granulated sugar – Adds the perfect touch of sweetness and helps with a nice cookie texture.
- 1 large egg – Helps bind everything together and keeps the cookies tender.
- 1 teaspoon vanilla extract – Adds a warm, sweet flavor that makes the cookies taste homemade.
- 1 (3.4 oz) box instant vanilla pudding (dry, not prepared) – My secret ingredient for super soft, bakery-style cookies.
- 2 cups all-purpose flour – The base of the dough that gives the cookies structure.
- 1 teaspoon baking soda – Helps the cookies rise and stay light and chewy.
- 1 ½ teaspoons pumpkin pie spice – A cozy mix of cinnamon, nutmeg, ginger, and cloves for that perfect fall flavor.
- ½ teaspoon cinnamon – A little extra cinnamon for more warmth and spice.
- ½ teaspoon salt – Balances all the sweetness and brings out the flavors.
- Cinnamon-Sugar Coating (optional):
- ¼ cup sugar – For rolling the dough and giving the cookies a sparkly, sweet crust.
- 1 teaspoon cinnamon – Mixed with sugar, it adds a warm, spiced crunch to the outside of the cookies.
WHY I LOVE THIS RECIPE
- I love how these soft and chewy pumpkin cookies are full of warm pumpkin spice flavor—perfect for cozy fall baking days.
- The instant vanilla pudding is my little secret for keeping them super soft, and it really makes this the best pumpkin cookie recipe I’ve ever made.
- They’re so easy to whip up and always a hit for Thanksgiving dessert or when I just want a sweet pumpkin treat at home.
HOW TO PREPARE HOMEMADE PUMPKIN COOKIES?
Time needed: 35 minutes
- Cream butter & sugars:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, beat the butter, pumpkin puree, brown sugar, and granulated sugar until smooth and creamy.
- Mix in wet ingredients:
Add the egg and vanilla, mixing well. Add pudding mix: Beat in the dry vanilla pudding mix until fully blended. - Combine dry ingredients:
In another bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, and salt. - Form the dough:
Gradually add the dry mixture into the wet mixture. Stir just until combined (dough will be soft but thicker than before). Chill the dough in the refrigerator for at least one hour. - Optional coating:
Roll cookie dough balls (about 2 tablespoons each) in the cinnamon-sugar mixture. - Bake:
Place dough balls on prepared baking sheets, about 2 inches apart. Use the bottom of a drinking glass to slightly flatten the dough balls. Bake 10–12 minutes, until edges are set but centers still look soft. - Cool:
Let cool on the baking sheet for 5 minutes before moving to a wire rack.
FAQ – FREQUENTLY ASKED QUESTIONS
Yes! I often make the dough the night before and let it chill. It makes the cookies even thicker and more flavorful.
Nope, I use canned pumpkin puree as is. Just make sure it’s pure pumpkin and not pumpkin pie filling.
You can, but I don’t recommend it. The pudding mix is my trick for soft, bakery-style cookies.
I use a mix of pumpkin pie spice and extra cinnamon. It gives the cookies that warm, cozy fall flavor I love.
Recipe Substitutions & Variations
I love how versatile these soft and chewy pumpkin cookies are. Here are some ways I like to switch things up:
- Flour: I sometimes swap half the all-purpose flour for whole wheat flour for a heartier cookie.
- Nuts: Pecans, walnuts, or even no nuts at all work great. I like pecans for extra crunch.
- Add-ins: Chocolate chips, white chocolate chips, or dried cranberries make these cookies extra special.
- Pumpkin Spice: If I’m out of pumpkin pie spice, I mix cinnamon, nutmeg, ginger, and cloves myself.
- Dairy-Free: I can use non-dairy butter and milk to make a dairy-free version that’s just as soft and chewy.
Helpful Baking Tips & Tricks
Here are a few tricks I’ve learned to make the best pumpkin cookie recipe every time:
- I always use melted butter and instant vanilla pudding—it keeps the cookies soft and chewy.
- I don’t overmix the batter; I stir just until combined so the cookies stay tender.
- I scoop the dough with a cookie scoop for evenly sized cookies that bake perfectly.
- I check the cookies at 10 minutes—the centers should still look slightly soft; they firm up as they cool.
- For extra flavor, I roll the cookies in a cinnamon-sugar coating before baking—it gives a fun, cozy crunch.
What to Serve with Soft & Chewy Pumpkin Cookies?
These cookies are perfect on their own, but I love pairing them with a warm cup of coffee or spiced chai latte. They’re also amazing alongside a scoop of vanilla ice cream for a quick dessert. I sometimes serve them at Thanksgiving or holiday brunch, and they pair well with other fall baking recipes like pumpkin bread or spiced muffins.
How Are Leftovers Stored?
I keep leftover soft pumpkin cookies in an airtight container at room temperature for up to four days. They stay soft and chewy, just like when they came out of the oven.
Can the Dough and Cookies Be Frozen for Later?
Yes! I often freeze both the cookie dough and baked cookies. I scoop and freeze the dough balls on a tray, then transfer them to a freezer bag. They bake perfectly from frozen—just add a couple extra minutes to the bake time. I also freeze baked cookies in airtight containers or freezer bags, which is great for making fall baking recipes ahead of time.
LOOKING FOR MORE PUMPKIN RECIPES? TRY THESE!
Spiced Pumpkin Muffins with Crumb Topping
FINAL THOUGHTS
I honestly can’t get enough of these soft and chewy pumpkin cookies. They’re spiced just right, easy to make, and perfect for Thanksgiving desserts, holiday parties, or cozy fall baking mornings. Every bite tastes like autumn in your mouth, and they’re always a hit with family and friends. I hope you try this recipe for yourself—leave a comment and let me know how your cookies turn out!
Soft & Chewy Pumpkin Cookies – Easy Fall Baking Recipe
Equipment
Ingredients
- ½ cup unsalted butter (one stick)(melted)
- ½ cup pure pumpkin puree
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 1 egg (large)
- 1 teaspoon vanilla extract
- 1 (3.4 oz box) instant vanilla pudding (dry, not prepared)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
Cinnamon-Sugar Coating (optional):
- ¼ cup sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter & sugars: In a large bowl, beat the butter, pumpkin puree, brown sugar, and granulated sugar until smooth and creamy.
- Mix in wet ingredients: Add the egg and vanilla, mixing well. Add pudding mix: Beat in the dry vanilla pudding mix until fully blended.
- Combine dry ingredients: In another bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, and salt.
- Form the dough: Gradually add the dry mixture to the wet mixture. Stir just until combined (dough will be soft but thicker than before).**Chill the dough for at least one hour. This step is important to getting a chewy cookie.**
- Optional coating: Roll cookie dough balls (about 2 tablespoons each) in the cinnamon-sugar mixture.
- Bake: Place dough balls on prepared baking sheets, about 2 inches apart. Use the bottom of a drinking glass to slightly flatten the dough balls. Bake 10–12 minutes, until edges are set but centers still look soft.
- Cool: Let cool on the baking sheet for 5 minutes before moving to a wire rack.
